Hummingbird Cake
Hummingbird Cake is a tropical delight that transforms any gathering into a celebration. This moist and flavorful cake features layers filled with ripe bananas, crushed pineapple, and crunchy pecans, all topped with a luscious cream cheese frosting. Perfect for birthdays, potlucks, or simply as a sweet treat during the week, Hummingbird Cake is sure to make your taste buds dance with joy.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp salt
- ¾ cup vegetable oil
- 3 large eggs (room temperature)
- 1 cup mashed ripe bananas (about 2 medium bananas)
- 1 cup canned crushed pineapple (drained)
- 1 cup chopped pecans (lightly toasted)
- 2 tsp vanilla extract
- 8 oz cream cheese (softened)
- 4 cups powdered sugar
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two round cake pans.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, and salt.
- In another bowl, mix vegetable oil, eggs, and vanilla until blended. Stir in mashed bananas and crushed pineapple.
- Pour the wet mixture into the dry ingredients and fold in chopped pecans until just combined.
- Divide batter evenly between prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
- Let cakes cool for ten minutes in pans before transferring to wire racks to cool completely.
- For the frosting, beat softened cream cheese with powdered sugar until smooth. Frost cooled cakes generously.
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 360
- Sugar: 32g
- Sodium: 220mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg